Hello Friends! Back in March, I enjoyed a long weekend in Ireland filled with quiet country air and cooking straight from the garden. On Mother's Day, Margie and I made this Beetloaf from some lovely fresh beetroot out of my gran-aunt's garden. We packed in some walnuts and other items from the store cupboard as well as the leftovers from dinner the night before. We served ours with with mashed potato, fresh veggies and homemade vegan gravy. but feel free to eat it all by itself too. This loaf also tastes great the next day, if there's any left!
- 1 Onion
- Pinch of Himalayan salt
- Dash of Pepper for seasoning
- 2 stalks of Celery
- 1 Yellow pepper
- Tsp of Turmeric
- Tsp of Herbs de Provence
- Tsp Paprika
- 1/2 can of Chickpeas/hummus
- 1 Grated Beetroot
- Handful of Chopped walnuts
- Tbls Pumpkin seeds
- 2 tbls Flaked almonds
- 5 or 6 Pre-boiled new potatoes
- 1 Cup of Breadcrumbs/leftover falafel
- 1/2 cup Steamed broccoli
- Tblsp Cornflour
- About 1/4 cup Almond milk
- Sweat the onions in a large pan with the celery, yellow pepper and seasonings.
- Stir in the chickpeas, beetroot, nuts and seeds and pulse.
- Add potatoes, broccoli and breadcrumbs/falafel and mash the mixture.
- Mash in the cornflour and add enough milk to make the mix hold together. (This will depend on the consistency of the breadcrumbs/falafel)
- Line a loaf tin and spoon mixture into the tin.
- Bake covered with silver foil for 40 minutes and then remove the foil for the last 10 minutes to brown the top.
- Remove from oven and allow to cool for 10 to 15 minutes before slicing.